No Bake Kit-Kat Cheesecake
A delightful cheesecake starring a classic candy treat that everyone will love. Not only that, it is simple to make, there is no baking and it can be frozen for up to a week before serving.
Ingredients:
Butter for greasing springform pan
4 regular Kit-Kat bars (73 g each), divided
7 graham cracker cookies or 1 cup crumbs
6 tbsp unsalted butter, melted
2 8oz. (2 cups) blocks cream cheese, softened
1 cup whipping cream, chilled
¼ cup sugar
2 tsp vanilla
1 tbsp. orange zest
Chocolate Sauce (recipe follows)
Directions:
Grease an 8-inch springform pan with butter and line the bottom with parchment paper.
Combine 2 Kit-Kat bars, graham crackers and butter in a food processor and process until crumbly. Press into prepared pan.
Combine cream cheese, cream, sugar, vanilla and orange zest in a food processor and blend until thick and smooth, about 2 minutes.
Chop the remaining 2 bars and fold most of it into cream mixture leaving a few pieces for garnish. Spread over crust and freeze until firm, about 4 hours. This gives the cheesecake a better shape.
Run a thin knife around the edge and transfer cheesecake to a serving platter. Drizzle cheesecake with Chocolate Sauce. Garnish with reserved (plus additional, if desired) chopped KitKat. Allow to soften for 1 hour before serving. Refrigerate for up to 3 days.
Combine 2 Kit-Kat bars, graham crackers and butter in a food processor and process until crumbly. Press into prepared pan.
Combine cream cheese, cream, sugar, vanilla and orange zest in a food processor and blend until thick and smooth, about 2 minutes.
Chop the remaining 2 bars and fold most of it into cream mixture leaving a few pieces for garnish. Spread over crust and freeze until firm, about 4 hours. This gives the cheesecake a better shape.
Run a thin knife around the edge and transfer cheesecake to a serving platter. Drizzle cheesecake with Chocolate Sauce. Garnish with reserved (plus additional, if desired) chopped KitKat. Allow to soften for 1 hour before serving. Refrigerate for up to 3 days.
Serves 8
CHOCOLATE SAUCE
A rich chocolate sauce that can be repurposed as a fondue dipping sauce if any is left.
½ cup cocoa powder
½ cup sugar
1 cup water
½ cup whipping cream
1 tsp vanilla
¼ tsp salt
Sift cocoa and sugar into a medium pot. Slowly add water to cocoa mixture while whisking. Bring mixture to a boil. Add cream, bring mixture back to a boil then reduce to medium and simmer, whisking often, until reduced to 1 cup, about 15 minutes. Remove from heat and whisk in vanilla and salt. Cool slightly before serving with cheesecake.
Makes 1 cup sauce
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